Ancient Grain Einkorn Bread in a Bread Machine

A slice of sandwich bread sits on a white plate on the kitchen table.

Ancient Grain Einkorn Bread in a Bread Machine

A soft and hearty homemade ancient grain bread made easily in the bread machine. This wholesome loaf can be made with freshly milled flour and is perfect for sandwiches, toast, and everyday meals.

Course Bread

Cuisine American

Keyword Bread, Bread Machine, Einkorn Flour, Fresh Milled Bread in Bread Machine, Fresh Milled Einkorn Flour, fresh milled flour, Fresh Milled Flour Recipe, Freshly Milled Flour

Prep Time 25

Cook Time 1 5

Rising Time 45

Total Time 2 15

Servings slices

Calories 143kcal

Author Mary Rose

Equipment

Ingredients

1 cup warm water 223 grams 100-105 degrees F
2 tsp active dry yeast 9 grams
4 cups freshly milled Einkorn flour 384 grams can use store bought whole wheat or all purpose Einkorn flour
2 tbsp honey 36 grams
1 tbsp olive oil 13 grams
1 tsp salt 9 grams
1 Egg

Instructions

Mill your Einkorn berries on the fine setting of your grain mill.
Warm the water to 100-105 degrees F and add to the pan of your bread maker.
Pour in the oil, honey, yeast, and egg along with half of the flour or 192 grams.
Press the "raw dough" setting and let the dough mix just until combined and no dry bits of flour remain. You may need to take a silicone spatula and scrape down the sides.
Once mixed together, press the "start" button and then press and hold the start stop button until the machine resets or unplug the machine.
Let this mixture sit for 20 minutes with the lid closed.
Once the sponge has sat for 20 minutes (it should be frothy), add the rest of the flour and the salt.
Press the "raw dough" again and let mix just until the rest of the flour is combined and no dry bits of flour remain.
Unplug the machine or reset by pressing the "start/stop" button until it resets.
Spritz your work surface with a bit of water and scrape the dough out of the bread maker pan onto the work surface.
Remove the paddle and sit aside.
Spritz your hands and a dough scraper and gently shape the dough into a log shape.
Generously spray the loaf pan with oil.
Place the shaped dough into the pan and return to the bread maker and close the lid.
DO NOT TURN THE MACHINE ON AT THIS POINT
Let the dough rise for 45 minutes to an hour. Keep a very close eye on the dough and bake as soon as it has risen to approximately double the size.
Turn the machine on and press the "bake" function.
Choose 1:05 and either light, medium, or dark crust.
Once the loaf is baked, turn it over onto a wire rack to cool completely before slicing.

Notes

Store cooled loaf in a bread bag or airtight container on the counter for 3-4 days.

Freeze in freezer safe bag for up to 3 months.

Nutrition